Set out cream cheese to soften. If making the fruit filling from scratch, put each fruit in its own saucepan and simmer on medium-low. Add 1 tablespoon of lemon juice and 3 tablespoons of sugar to each pan. If the fruit isn't juicy, add 1/4 cup water.

While the fruit is simmering, start the granola. Gently warm the coconut oil, honey, and cinnamon in the microwave and stir together with the oats and chopped nuts. Spread onto a parchment-lined baking sheet and bake for 20-30 minutes at 275°F. Nuts burn easily, so check often.

Once the fruit is cooked down and thickened slightly, turn off the heat and set aside to cool. While the granola bakes, start the chia pudding mixture.

In a large mixing bowl, stir together the chia seeds, coconut milk, 1 teaspoon vanilla, 2 tablespoons lemon juice, and 3 tablespoons maple syrup. Adjust lemon juice and maple syrup to taste. Set aside.

In a large bowl, blend together the cream cheese, sugar, 1 teaspoon vanilla, and 3 tablespoons lemon juice, adding oat milk 1 tablespoon at a time until thick and smooth. Adjust lemon and sugar to taste and set aside.

Take the granola out and set aside to cool. Stir the chia pudding again to prevent lumps and place in the refrigerator to cool. Blend the cheesecake filling again until the sugar is fully dissolved, then refrigerate.

Prepare containers to fill. Once the fruit filling has cooled, place just enough fruit to cover the bottom of each container. Add about 1/2 cup of chia pudding to each container, then top with the second fruit.

Put the cheesecake mixture into a piping bag (or a baggie with the corner cut off) and pipe a layer onto the top of the fruit. If not serving right away, seal and store in the refrigerator.

Add the granola shortly before serving — keep it sealed and stored at room temperature until ready to use, so it stays crunchy.